Recipe Vortex

600 g Gluten-Free Flour

2 tsp Xanthan Gum

1 tsp Salt

40 g Honey

7 g Dry Yeast

150 mL Warm Oat Milk

6 Eggs

200 g Coconut Oil

Make sure the eggs and oil at room temperature. To work the ingredients, you can use a free-standing mixer or a hand mixer, both fitted with a dough hook.

In a bowl, combine the gluten-free flour with xanthan gum. Then, place the salt and honey on one side and the yeast on the other.

Now, pour in warm oat milk and one egg at a time, mixing at medium speed for 10 minutes.

Make sure each egg is fully incorporated before adding the next one.

Then, gradually add the coconut oil a few spoons at a time to allow it to emulsify properly, and mix for a further 8-10 minutes.

The brioche dough should be soft, shiny, and slightly sticky.

Wrap the bowl in cling film and leave the egg mixture to rise for 3 hours in a warm place. The dough should double in volume.

Then, place it in the fridge for a cold proving for a further 2-3 hours. By doing so, the brioche will develop a better flavour, and it will be easier to handle later on.

Now, transfer the dough to a greased loaf tin with the help of a spatula, (1). Don't worry if the mixture is quite soft and sticky, gluten-free bakes don't have the same elasticity and structure as regular ones.

Leave to prove at room temperature for another 1-2 hours and then brush with an egg wash, made with an egg beaten with little water (2).

Bake the brioche for 45 minutes at 190°C (375°F) for static ovens or at 170°C (340°F) for fan ovens.

It should look deep golden all over and have a lovely crust.

Leave the bread to cool down on a wire rack before serving.